Feast

Tonight's dinner was TomYam Chicken, Chilli Crab, Onion Omelette and Stir-fried Veggies. Here are some of the pictures

The only complaint from Ayang is that I cooked too much for two person. So, folks here to learning to cooking for two. ;-p

Here's the recipe for the Chilli Crab,

Preparation Time : 10 minutes
Cooking Time :15 minutes

Ingredients (serves 4)

2 tsp peanut oil
4 green (uncooked) blue swimmer crabs
2 garlic cloves, crushed
2 fresh long red chillies (or 1-2 fresh red birdseye chillies for extra heat), finely chopped
1 tbs finely grated fresh ginger
60ml (1/4 cup) tomato sauce
2 tbs sweet chilli sauce
1 tbs brown sugar
6 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup firmly packed coarsely chopped fresh coriander
Steamed jasmine rice, to serve
Method
Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5-7 minutes or until just cooked (the crabmeat will turn white when cooked).
Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant. Add the tomato and sweet chilli sauces and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat. Add the green shallot and stir until just wilted. Add the coriander and toss until just combined. Spoon steamed rice among serving bowls. Top with chilli crab and serve immediately.

Notes & tips
To prepare green (uncooked) crab: Segment the crab- lift the flap under the crab's body with your thumb. While holding the body firmly with 1 hand, pull off the top part of the shell with the other. Discard the top shell. Remove and discard the spongy, finger-like white gills on either side of the crab's body. Cut the body into quarters. Use a nutcracker to crack the large claws to enable easy removal of crabmeat when serving.

Source :http://www.taste.com.au/